Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Whisk the eggs well in a large bowl. Add the almond butter (or cashew butter), pure maple syrup, and extracts. Mix well until the wet ingredients are fully combined and form a creamy consistency. Tip: If your almond butter is cold from sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir. I use a fork to do the mixing, but you can also use a hand mixer or an electric mixer.

In a separate bowl or measuring cup, stir together the oats, cinnamon, baking soda, and sea salt. Mix the dry ingredients into the bowl with the wet ingredients.

Add the chopped cherries and stir well. The mixture will be very wet and sticky - this is normal.

Use a spoon or a cookie dough scoop to scoop mounds of cookie dough onto the prepared baking sheet, leaving room in between each mound of dough to allow it to grow. You can make any size cookies you like. I go with 10-12 large cookies, but you can just as easily make small cookies.

Bake for 10-15 minutes, or until the cookies turn a lighter color and appear golden brown around the edges. Small cookies take about 10 minutes, whereas my large cookies require 15 minutes.

Remove the oatmeal cherry cookies from the oven and allow them to cool for at least 15 minutes on the cookie sheet before moving them.